Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same

Abstract

Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same. In one aspect, potato-based food products are formed by methods that include the steps of: (a) heating a potato-based ingredient substantially free of gluten to a temperature of from about 130° F. to about 260° F. for sufficient time to allow said potato-based ingredient to be mashed; (b) mashing the potato-based ingredient for a sufficient amount of time for the ingredient to form a dough-like consistency; (c) shaping the potato-based ingredient into shaped pieces; and (d) heating the shaped pieces in an environment at a temperature of about 300° F. to about 500° F. for sufficient time to attain a potato-based food product having a hardened crust. The invention further encompasses filled food articles and packaged foods comprising potato-based food products according to the invention.

What is claimed is:  
     
       1. A method for making a potato-based food product tolerable by gluten-intolerant individuals, consisting of the steps of: 
       (a) beating a potato-based ingredient substantially free of gluten to a temperature of from about 130° F. to about 260° F. for sufficient time to allow said potato-based ingredient to be mashed;  
       (b) mashing said potato-based ingredient and a further gluten-free nonpotato-based ingredient for a sufficient amount of time for said ingredients to form a dough-like consistency;  
       (c) shaping said ingredients into shaped pieces; and  
       (d) heating said shaped pieces in an environment at a temperature of about 300° F. to about 500° F. for sufficient time to attain a potato-based food product having a hardened crust.  
     
     
       2. A method according to  claim 1  wherein said gluten-free nonpotato-based ingredient includes at least one of water, milk, salt, seasoning, sour cream, cheese, butter, butter-substitute, cooling oil, or non-potato vegetable matter. 
     
     
       3. A method according to  claim 1  wherein the potato-based ingredient to be heated in step (a) is a raw potato stock. 
     
     
       4. A method according to  claim 1  wherein the heating of the potato-based ingredient in step (a) comprises contacting said potato-based ingredient with steam or hot water. 
     
     
       5. A method according to  claim 1  wherein said shaped pieces are shaped in the form of sandwich buns. 
     
     
       6. A method according to  claim 1  wherein heating in step (d) is accomplished by baking. 
     
     
       7. A potato-based food product tolerable by gluten-intolerant individuals formed according to the method set forth in  claim 1 . 
     
     
       8. A method for making a potato-based food product tolerable by gluten-intolerant individuals, consisting of the steps of: 
       (a) using gluten-free ingredients, said gluten-free ingredients including a potato-based ingredient and a nonpotato-based ingredient, for a sufficient amount of time for said ingredients to form a dough-like composition;  
       (b) shaping said dough-like composition into shaped pieces; and  
       (c) heating said shaped pieces in an environment at a temperature of about 300° F. to about 500° F. for sufficient time to attain a potato-based food product having a hardened crust.  
     
     
       9. A method according to  claim 8  wherein the potato-based ingredient is selected from the group consisting of potato flakes, potato buds and cooked potato stock. 
     
     
       10. A method according to  claim 8  wherein the potato-based ingredient is cooked potato stock heated to a temperature of from about 130° F. to about 260° F. for sufficient time to allow said potato-based ingredient to be mashed. 
     
     
       11. A method according to  claim 8  wherein said gluten-free nonpotato-based ingredients include at least water, milk, salt, seasoning, sour cream, cheese, butter, butter-substitute, cooking oil, or non-potato vegetable matter. 
     
     
       12. A method according to  claim 8  wherein said shaped pieces are shaped in the form of sandwich buns. 
     
     
       13. A potato-based food product tolerable by gluten-intolerant individuals according to the method set forth in  claim 8 . 
     
     
       14. A method of preparing a food article comprising a food filling and a potato-based food product comprising the step of placing said food filling on or at least partially in said potato-based food product wherein the potato-based food product is formed according to the method of  claim 1  or  claim 8 . 
     
     
       15. A food article prepared according to the method of  claim 14 . 
     
     
       16. A food article comprising a food filling and a potato-based food product comprising said food filling placed on or at least partially in said potato-based food product wherein the potato-based food product is formed according to the method of  claim 1  or  claim 8 . 
     
     
       17. A packaged meal comprising at least a food article according to  claim 16 . 
     
     
       18. A packaged meal according to  claim 17  wherein said packaged meal is in a ready-to-eat form appropriate for consumption by consumers without further preparation. 
     
     
       19. A packaged meal according to  claim 17  wherein said packaged meal is in a preserved form wherein said packaged meal is provided to consumers to be prepared at the consumer's discretion.